Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.
Add garlic and sauté for 1 minute more.
Add white wine, and sauté for 1 minute more.
Add rice and stir to combine.
Turn off Instant Pot.
Add 3 ¾ cups of the broth, artichokes, ¼ teas crushed red pepper, and stir to combine.
Place lid on and set vent to seal.
Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).
Meanwhile, chop your spinach and shred your cheese.
When Instant Pot timer is complete, quick release.
Remove lid and add spinach, and ¼ cup of broth, and stir until well combined.
Add cheddar and Parmesan cheese, ½ teas black pepper, ½ teas salt and ¼ teas crushed red pepper and stir well.
Then add spinach and stir well.
Serve in bowls with a little extra cheese on top of desired.